Lentil Salad With Tomatoes, Dill and Basil |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This salad improves with a day in the fridge! Adapted from the August issue of Gourmet magazine. I have added more vegetables. Ingredients:
4 cups water |
1/2 teaspoon table salt |
1 cup french lentils |
1 lb tomato, cored and diced |
6 green onions, trimmed and chopped |
1/4 cup red onion, diced small |
1/2 cup red bell pepper, chopped (or yellow) |
1/4 cup fresh dill |
1/4 cup fresh basil |
3 tablespoons red wine vinegar (or use balsamic vinegar) |
4 tablespoons olive oil |
1/2 teaspoon kosher salt |
1 pinch fresh black pepper |
Directions:
1. Bring the water, table salt and lentils to boil in a medium saucepan over medium high heat.
2. Reduce the heat and cook, stirring occasionally, until the lentils are fully cooked, about 20-30 minutes. Drain.
3. Meanwhile, combine all the remaining ingredients in a large bowl.
4. Stir in the hot lentils and serve. Enjoy!
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